Split Pea Soup


  • 8 slices bacon
  • 1 onion
  • 2 carrots
  • 1 stalk celery
  • 1 clove garlic
  • 1/2 tsp dried thyme
  • 32 ounces chicken broth
  • 2 cups Water
  • 16 ounces dried split peas
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • Press Sauté; cook and stir bacon in Instant Pot® until crisp. Remove to paper towel-lined plate. Drain off all but 1 tablespoon drippings.
  • Add onion, carrots and celery to pot; cook and stir 5 minutes or until vegetables are softened. Add garlic and thyme; cook and stir 1 minute. Stir in broth and water, scraping up browned bits from bottom of pot. Add split peas, half of bacon, salt, pepper and bay leaf; mix well.
  • Secure lid and move pressure release valve to Sealing position. PressManual or Pressure Cook; cook at high pressure 8 minutes.
  • When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Stir soup; remove and discard bay leaf. Garnish with remaining bacon.
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